15-Minute Homemade Hummus with Tahini and Cumin
Creamy, garlicky hummus made from canned chickpeas, tahini, and warm spices. This quick food processor version uses reserved chickpea liquid to achieve a smooth, spreadable consistency. Ready in minutes, it stores for up to two days and pairs perfectly with pita or fresh vegetables.
Ingredients
- 1 15 ounces canned chickpeas, drained
- 2 tbsp tahinisunflower seed butterequalvegangluten-freeadds dairy
similar creamy base and mild nutty flavor
Full guide → - 1 tbsp lemon juice
- ½ tsp garlic powder
- ¼ tsp salt
- ¾ tsp ground cumin
- ⅛ tsp ground red pepper
Instructions
- 1
Drain chickpeas and reserve 1/4 cup of the liquid.
- 2
Combine chickpeas, tahini, lemon juice, garlic powder, salt, cumin, and red pepper in food processor and cover.
- 3
Process until smooth, scraping down sides as necessary.
- 4
Add reserved chickpea liquid and process until smooth.
- 5
Transfer to airtight container and refrigerate.
- 6
To serve, drizzle with olive oil and garnish with green onions, olives, or tomato if desired. Serve with warm pita wedges or pita chips.
Tips
Scrape down processor sides during blending to incorporate all ingredients evenly.
Adjust consistency by adding more reserved liquid if too thick.
For deeper flavor, use fresh garlic instead of powder.
Good to Know
Airtight container in refrigerator up to 2 days.
Make up to 2 days ahead. Store covered in refrigerator.
Drizzle with olive oil, garnish with chopped green onions, olives, or tomato. Serve with warm pita wedges or pita chips.
Common Mistakes
Skip scraping processor sides to avoid lumpy texture.
Don't reserve chickpea liquid to avoid overly thick hummus.
Substitutions
Vegan Options
similar creamy base and mild nutty flavor
Full guide →General Alternatives
use 3/4 cup cooked; requires cooking and cooling